Bake the pizza crust, without toppings, at 350 degrees for5 to 10 minutes, until lightly browned. Stir togetherthe cream cheese, sour cream, and dressing mix.Spread this on the crust. Top with mixed vegetables

Combine lettuce, spinach, onion, mushrooms, Swiss cheese, andbacon in a large bowl. Toss to mix. For dressing mix allremaining ingredients in a blender adding poppy seeds last.Let dressing chill for at least an hour before serving.Mix salad with dressing and garnish with croutons. (Maybe made in smaller batches. Dressing will keep well inrefrigerator).

Monday, March 16, 2009

Place everything in crockpot and stir. Cook on low 6-7 hours or 4-5 hours on high. One hourbefore serving, shred chicken with fork. Serve in tortilla and top with sour cream, cheese and whatever else you like!

In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Combine first 6 ingredients in a bowl. Stir to dissolve sugar.Add oil. Remove all skin from salmon and place in a shallow dish.Pour marinade over salmon, saving a little marinade to brush onfish as it cooks. Cover fish and let marinate at least an hour- a fewhours is better. Preheat grill to medium/high heat. Grill fish 5-7minutes on each side until fish is cooked all the way through.Continue to brush fish with the reserved marinade while cooking.Top with chives and enjoy!

Sunday, March 8, 2009

Mix cake mix, oil, and eggs by hand. Blend in chocolate chips.Shape into balls and place on cookie sheet. Bake at 350 degreesfor 8 minutes. Take cookies out of oven and let sit for 2 minutes.Place one mint on top of each cookie and swirl to make frosting.

You might want to double this recipe because the batch is quite small.Recipe from my blogging buddy Kate

Wednesday, March 4, 2009

This recipe is from my friend Janet Mollat (the food storage guru in our area:). I made it with her once and it was really good! The directions are long, but its really not hard at all. If I can do it, anyone can! This recipe yields 4 loaves of bread.

2 tbsp. yeast in 1/2 c. warm water

5 c. hot water from tap

7 c. unsifted white flour

2/3 c. honey

2/3 c. cooking oil

2 tbsp. salt

6 c. whole wheat flour

1. Sprinkle yeast in 1/2 cup warm water. DO NOT STIR.

2. Combine 5 cups hot tap water and 7 cups white flour in Bosch/Kitchenaid bowl and mix on LOW speed, while you combine oil, salt and honey in a separate bowl.

3. Add the salt, oil and honey tothe mixture in the bread mixer and continue to mix until everything is well blended.

4. By this time, the yeast should have had plenty of time to brew. The yeast should be on top of the water. Add to ingredients in the mixing bowl and blend thoroughly.

6. During this time, grease four bread pans. Oil hands and the counter. Remove dough from mixer and place on oiled counter top. Divide into four equal parts. The dough will be a little sticky, but will easily form into loaves. Place in pans with folded side to bottom of pan. Watch the bread so that it does not rise more than 1/2 in bulk.

7. Bake at 350* for 40 minutes. When the bread has baked, remove immediately from the pans. For a softer crust, brush tops of loaves with butter. Cover with a kitchen towel to cool. Freeze in freezer bags whatever you don't plan on using that week.